Pulled Pork Banh Mi Sandwiches

Posted on March 6, 2012 by thepintsizedmayo

Banh Mi Sandwiches are delicious. The city we live in does have a Vietnamese restaurant, but it lacks the banh mi sandwich on the menu. What’s the next best thing? Make it at home! To make it convenient, I used my slow cooker with this one again.

With LOVE from Texas,
The Pint-Sized Mayo

Pulled Pork Banh Mi Sandwiches

4-6 Servings

Ingredients for the pulled pork and pickled carrots:

3/4 cup low sodium soy sauce
3/4 cup white vinegar, divided
1/2 cup light brown sugar
1 teaspoon salt, divided
1/4 teaspoon black pepper, freshly ground
1 jalapeño, sliced*
1 piece (2-inches) ginger, peeled and sliced into discs
6 cloves garlic, minced
2-3 pounds boneless pork shoulder roast (I used one that was 2.5 pounds.)
1/2 cup granulated white sugar
1 large carrot, peeled and roughly shredded

*The choice of spiciness is up to you. You can choose to include all the seeds, half the seeds, or no seeds. I chose to include half of the seeds on ours.

Ingredients for the sauce:

1/4 cup lime juice
1 teaspoon soy sauce
1/2 teaspoon fish sauce
1/4 teaspoon toasted sesame oil
1 tablespoon olive oil
1/6 cup water
1/6 cup white sugar
1 teaspoon minced garlic
1/4 teaspoon red chili pepper flakes

Ingredients for the sandwich:

4-6 hoagie rolls, sliced
reserved sauce from pulled pork
banh mi sauce
mayonnaise, optional
1 English cucumber, thinly sliced
pickled carrots
1/2 cup white onions, thinly sliced
1 jalapeño, thinly sliced
1 cup cilantro leaves
garlic chili sauce (Sriracha), optional

Directions:

First, place your slow cooker lining in your slow cooker, if you like to use them. (I like to spray a little nonstick spray in there just to make sure it won’t stick.)

Place the soy sauce, 1/4 cup white vinegar, brown sugar, 1/2 teaspoon salt, pepper, jalapeño, ginger, and garlic in the prepared slow cooker insert. Stir to combine well.

Season the pork generously with salt and black pepper on all sides. Place the pork in the liquid. Cover the slow cooker, and cook on low for 8 hours or high for 4.5 hours.

Once the pork is cooked, remove it from the liquid, and shred the meat. Strain the sauce and set aside.

While the pork is cooking in the slow cooker, you can work on the pickled carrots and banh mi sauce. In a medium bowl, add the remaining 1/2 cup vinegar, 1/2 teaspoon salt, and granulated white sugar, and stir well until dissolved. Next add the carrots, and toss. Allow the mixture to sit for at least 45 minutes. Drain well, and store in the refrigerator until ready to serve on the sandwiches.

To make the banh mi sauce, add all the ingredients to a small bowl. Whisk until everything is combined thoroughly.

Once everything is prepared, assemble the delicious sandwich.

Spread the reserved pork drippings and banh mi sauce on both sides of the cut sides of the rolls. Add the mayonnaise at this point if you are using them. Layer the pulled pork, cucumber, pickled carrots, onions, jalapeños, and cilantro. Finally drizzle with garlic chili sauce.